Quick Peri-Peri Chicken with Coriander
A delightful quick and easy dish. Perfect for supper, accompanied by rice and a green salad.
- Serves: 4
- Recipe Category: Poultry chicken, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Ina’s Tip
Plain rice can be given a lift by cooking it in 1 T (15 ml) of our Chicken Flavour Stock Powder instead of just water.
Method:
Cut each chicken breast into two thinner halves. Season with Cajun Spice.
Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil.
Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.
Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat.
Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour - don't try and mix it in.
Serve with rice and a green leafy salad dressed with our Reduced Oil Greek Dressing.
VariationUse 1 - 2 pork fillets cut into steaks. Season the pork with Garlic Pepper Seasoning instead of Cajun Spice or Use 1 x 200 ml Sun-dried Tomato Coat & Cook Sauce in place of the Peri-Peri Sauce for a milder variation.
Quick Peri-Peri Chicken with Coriander
A delightful quick and easy dish. Perfect for supper, accompanied by rice and a green salad.
- Serves: 4
- Recipe Category: Poultry chicken, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Cut each chicken breast into two thinner halves. Season with Cajun Spice.
Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil.
Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.
Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat.
Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour - don't try and mix it in.
Serve with rice and a green leafy salad dressed with our Reduced Oil Greek Dressing.
VariationUse 1 - 2 pork fillets cut into steaks. Season the pork with Garlic Pepper Seasoning instead of Cajun Spice or Use 1 x 200 ml Sun-dried Tomato Coat & Cook Sauce in place of the Peri-Peri Sauce for a milder variation.